Spinach Bread Recipe

Spinach bread is a basic white bread recipe but when you see this bread it’s anything but white. The final color of the loaf is a fresh and deep green with hints of spinach flavor. Many people think of this as a classic for St. Patrick’s Day, but spinach bread is a great side for soups, salads and makes a dramatic sandwich bread.

You can make spinach bread from start to finish in your bread machine, but there is a preliminary step requiring you to boil the spinach in water to soften it. Remember to reserve the green spinach water to add to your recipe as well. The ingredients call for a ½ cup of spinach water, but you can add more a tablespoon at a time if the dough is too dry.

INGREDIENTS:

Spinach Stock Ingredients:

½ gallon of boiling water

1 whole bunch of spinach with stems trimmed

Ice-water bath

Spinach bread Dough Ingredients:

½ cup of water at 110 degrees Fahrenheit or 43 degrees Celsius

1 tablespoon of sugar

1 teaspoon of salt

1 cup of the spinach puree (3 ounces of spinach)

2 tablespoons of olive oil

3 ½ cups of bread flour or all-purpose flour

2 teaspoons of yeast

DIRECTIONS:

1

Bring the ½ gallon of water to a boil and immerse the spinach leaves and boil for 5 minutes.

2

Strain the spinach from the boiling water and drop not the ice water to shock.

3

Strain the spinach and process in a food processor or blender until you have a puree. Reserve 1 cup of puree for the recipe. Also, reserve ½ cup of the green spinach water for the recipe as well.

4

Add all of the ingredients in the ingredient list to the bread pan in the order indicated and select the basic white bread setting. Press start.

5

When the loaf is finished remove to a wire rack to rest for 10 minutes and then slice and serve.

Ingredients

INGREDIENTS:

Spinach Stock Ingredients:

½ gallon of boiling water

1 whole bunch of spinach with stems trimmed

Ice-water bath

Spinach bread Dough Ingredients:

½ cup of water at 110 degrees Fahrenheit or 43 degrees Celsius

1 tablespoon of sugar

1 teaspoon of salt

1 cup of the spinach puree (3 ounces of spinach)

2 tablespoons of olive oil

3 ½ cups of bread flour or all-purpose flour

2 teaspoons of yeast

Directions

DIRECTIONS:

1

Bring the ½ gallon of water to a boil and immerse the spinach leaves and boil for 5 minutes.

2

Strain the spinach from the boiling water and drop not the ice water to shock.

3

Strain the spinach and process in a food processor or blender until you have a puree. Reserve 1 cup of puree for the recipe. Also, reserve ½ cup of the green spinach water for the recipe as well.

4

Add all of the ingredients in the ingredient list to the bread pan in the order indicated and select the basic white bread setting. Press start.

5

When the loaf is finished remove to a wire rack to rest for 10 minutes and then slice and serve.

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.